Creamy Mushroom Chicken and Wild Rice Soup Recipe
Certainly! Here’s a detailed recipe for Creamy Mushroom Chicken and Wild Rice Soup, along with some tips and variations to enrich the content. This should give you a comprehensive guide to making this delicious and comforting soup.
Tips and Variations
- Mushroom Varieties:
- For a deeper flavor, consider using a mix of mushrooms such as shiitake, oyster, or portobello along with the cremini or button mushrooms.
- Herbs and Spices:
- Fresh herbs can be substituted for dried ones. Use about three times the amount of fresh herbs since they are less concentrated.
- Add a pinch of nutmeg to the creamy base for a subtle, warming undertone.
- Vegetarian Option:
- Replace the chicken and chicken broth with chickpeas or white beans and vegetable broth for a vegetarian version of the soup.
- Storage:
- This soup can be stored in the refrigerator for up to 3 days. It may thicken upon standing, so you might need to add a splash of broth or milk when reheating.
- It can also be frozen for up to 3 months. Allow it to cool completely before transferring it to airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating.
- Serving Suggestions:
- Top with freshly grated Parmesan cheese or a dollop of sour cream for added richness.
- Garnish with extra fresh herbs or a drizzle of truffle oil for an elegant touch.
Nutritional Information (per serving)
- Calories: 350
- Protein: 20g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
- Sodium: 750mg
This Creamy Mushroom Chicken and Wild Rice Soup is a delightful dish perfect for a cozy dinner. Its rich, creamy texture combined with the earthy flavors of mushrooms and the hearty wild rice makes it a comforting meal that’s both satisfying and nourishing. Enjoy experimenting with the recipe and making it your own!
Source: closetcooking.com
Creamy Mushroom Chicken and Wild Rice Soup
Certainly! Here's a detailed recipe for Creamy Mushroom Chicken and Wild Rice Soup, along with some tips and variations to enrich the content. This should give you a comprehensive guide to making this delicious and comforting soup.
- 2 tablespoons butter
- 1 pound mushrooms (sliced)
- 1 tablespoon butter
- 1 onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon thyme (chopped)
- 6 cups chicken broth
- 1 cup wild rice (or a blend of rice including wild rice)
- 1 1/2 cups chicken (cooked and diced or shredded)
- 1 cup milk or cream
- 1 cup parmigiano reggiano (parmesan, grated)
- salt and pepper to taste
- Melt the butter in a pan over medium-high heat, add the mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
- Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Mix in the garlic and thyme and cook until fragrant, about a minute.
- Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
- Mix in the milk and cheese and cook until the cheese has melted, before seasoning with salt and pepper to taste.
Note: The cooking time may vary depending on the kind of rice that you use. if the package that says to cook the rice for more or less time, go with that time.
Option: Soak 1 ounce of dried mushrooms in 1 cup of just boiled water for 20 minutes before chopping the mushrooms and adding along with the garlic and adding the mushroom water along with the broth for an even more intense mushroom flavour!
Option: Add 2 tablespoons white miso paste in step 5 before seasoning with salt and pepper.